Secrets of cooking pilaf with veal ribs at home. Delicious and satisfying side dish. Step by step recipe with photo and video recipe.
Traditional lamb pilaf cooked in a cauldron has long received many recipes. Today, pilaf is not cooked only by a lazy hostess. Constantly trying different versions of it, you can choose for yourself the one that you like the most. Nourishing and crumbly pilaf on veal ribs is considered one of the tasty and aromatic. Such a dish is ideal when there is no time for cooking, and you do not want to feed your family with semi-finished products. The recipe for pilaf with ribs is very simple, but, like any dish, it has its own cooking secrets, which you will learn about below.
According to this recipe, you can cook pilaf not only with veal ribs, but also with beef, lamb, pork ribs … In principle, ribs can be replaced with any meat: collar, tenderloin … Whatever type of meat and part of the carcass you prefer, be sure that the dish will turn out to be incomparable. Pilaf prepared according to this recipe with a photo will make your meal unforgettable. The main thing is that the pilaf is cooked in a heavy, thick-walled dish, for example, a cauldron, cast iron or any other thick-walled dish.
See also how to cook home-style pilaf with meat.
- Caloric content per 100 g - 289 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Veal ribs - 700 g
- Ground black pepper - a pinch
- Carrots - 1-2 pcs. depending on the size
- Vegetable oil or fat - for frying
- Salt - 0.5 tsp or to taste
- Seasoning for pilaf - 1 tsp
- Rice - 120 g
Step by step cooking pilaf with veal ribs in a pan, recipe with photo:
1. Wash the veal ribs under running water, dry with a paper towel and cut into segments. If there is a lot of excess fat on them, cut it off. Although, if you wish, you can leave it if you like fatty foods.
2. Peel the carrots, wash them under running cold water and cut them into pieces of about 1 cm by 3 cm.
3. Pour the rice into a fine sieve and rinse well under running water. During this process, stir the rice so that the gluten is well washed out of the rice and is friable when finished.
4. Pour vegetable oil or melt the fat into a skillet. Heat well and add the ribs. Turn on high heat and fry the ribs until golden brown on all sides. It will seal the fibers and keep the juice in pieces.
5. Add the carrots to the skillet and reduce heat to medium. Fry food until golden brown.
6. Add pilaf seasoning, salt, black pepper to the food and stir.
7. Pour drinking water into the pan so that it covers half of the meat.
8. Place the lid on the pan. Boil the water, turn the heat to the minimum setting and simmer the ribs for 30-40 minutes.
9. Pour the rice in an even layer into the pan and season with a pinch of salt. Do not stir the food.
10. Add drinking water to the pan to cover the food one finger higher. Bring the liquid to a boil. Screw the heat to the minimum setting and simmer pilaf with veal ribs in a skillet, covered for 20 minutes, until the pilaf is cooked. Then turn off the stove. Do not open the pan and do not stir the food. Wrap the pan with a warm blanket and let the pilaf rise for half an hour. Then stir gently so as not to break the rice and serve it to the table.
See also a video recipe on how to cook pilaf from beef ribs.
